Nutmeg Free Pomegranate-Mint Roasted Garlic Puree
Roasted garlic transforms completely in the oven — those sharp, pungent cloves mellow into something buttery and almost sweet, and this puree takes that magic even further with a genuinely unexpected flavor combination. Reduced pomegranate juice brings a tangy, jewel-toned depth, while fresh mint and a squeeze of lemon keep everything bright and lively. Cumin and turmeric round out the spice profile with warmth and a gorgeous golden hue, and the optional pomegranate molasses adds a sticky, complex finish if you want to lean into the richness. The whole thing blends into a silky, spreadable puree that works beautifully as a dip, a sandwich spread, or a bold accompaniment to roasted vegetables and grains. Because every ingredient here is straightforward and clearly labeled — no spice blends, no pre-mixed seasonings — you never have to second-guess what's actually in the bowl. It's the kind of recipe that looks and tastes far more impressive than the effort involved, and it's easy to make ahead since the flavors only deepen as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 heads garlic
- 2 tbsp extra virgin olive oil, divided
- ½ cup pomegranate juice
- ¼ cup fresh mint leaves, loosely packed
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper
- 1 tsp pomegranate molasses (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the trimmed garlic heads cut-side up in a small baking dish. Drizzle 1 tbsp of the olive oil over the exposed cloves, then cover the dish tightly with aluminum foil.
- 2
Roast the garlic for 40–45 minutes, until the cloves are deeply golden, completely soft, and a skewer slides through the center of the largest clove without resistance. Remove from the oven and let rest, still covered, for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!